#cheznousgva

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Scallops + Shiitake and a Chou-rave, radish, cucumber salad

Scallops + Shiitake and a Chou-rave, radish, cucumber salad

Seafood and fish is something I wish I can have everyday. Meat is love and all, but I just realized I’ve been having a love affair with seafood and fish all my life without even knowing it. My grandfather was a fisherman, and my dad is always a fisherman’s son (Read: we had to have fish dishes pretty much all the time as an alternative to the meat dishes). And I guess I never realized how much I…

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2016 with a crackling and a bao!

2016 with a crackling and a bao!

Happy new year! It’s time to welcome 2016 – and not only with a bang but also with a soul full of love and gratitude (and chez nous, with a bao 😋) ! As a year closes, it inevitable for us to look back to the year that was, to remember both the good and the bad, and to be thankful for the happy and meaningful moments we have shared with loved and endeared ones. 2015 was a year of travels,…

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Spiced up like a chili con carne

Spiced up like a chili con carne

Wow! It’s almost the end of 2015. I can’t believe how fast the days are passing. I mean seriously, didn’t we just got back from the summer holidays?! I always have a tough time catching up from summer break and regrouping to real-life pace. I take my sweet time to peel out the past season and layer up for the next, and this year seems to be exceptionally even slower. But I think I’m getting back…

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Be Sage. A chèvre and eggs breakfast.

Be Sage.

Aren’t breakfasts just the best thing in the world? Okay, maybe one of the best. But you know what I mean, right? Breakfast can literally ease you out of the comforts of your fluffy bed and blanket with just a simple whiff of bacon or the inviting smell of coffee. And that sets you up for a day of positive vibes, for sure! So it just makes sense that we’re all out in the hunt for good breakfast…

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Cajun tofu tacos

Cajun tofu tacos. Yes.

A lot of people are typically not excited about tofu. And I get it. It’s a very neutral ingredient. It doesn’t impose any strong taste or texture to a dish. It’s fragile and gentle. Too gentle, maybe. For me though, those are exactly the same reasons why I love tofu. It’s sort of a blank slate, and you’re free to paint the flavors that you’re feeling or craving for. It has this subtle soy taste…

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Kale, beets, kohlrabi salad with Gésiers de canard confit

Kale, beets, kohlrabi salad with Confit duck gizzards

The sun has been teasing us here and there these days, only to fool us into going out into a world of cold, rainy streets with dark overhead clouds. It is indeed spring. One of the perks of this season though is the array of seasonal produce available in the markets. The colours and textures are great to look at and certainly offer more vibrant and fresher dish options.

One of our start of spring…

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Mango-coco tapioca pudding

I admit, I have a sweet tooth. I prefer cooking than baking, but serve me pastry or cakes, and I’m instantly a happy gal. It’s something I’ve been trying to work on lately – to take down my sugar intake, but forgetting about desserts is way too sad for my liking. This had led me to experiment on different options to satisfy that sweet tooth without overloading on sugar (or butter or flour).

For…

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Buckwheat soba bowl

Let’s talk health. We’ve been watching a lot of reportageson food and health lately, and it’s quite an eye-opener. We regularly read natural medicine articles as well, giving us tips and advices regarding proper diet and natural ways to stay healthy and prevent health-related problems. It’s all fascinating and quite empowering to discover and learn all these amazing things nature can offer us for…

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